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Spinach Dip in Pumpernickel
Spinach Dip in Pumpernickel
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevated spinach dip served warm with crispy bread cubes.
Ingredients:
  • 2 (8 ounce) loaves round pumpernickel loaves
  • 1 cup low-fat cottage cheese, creamed
  • 1 cup freshly grated Parmesan cheese
  • 0.75 cup fat-free mayonnaise
  • 0.5 cup nonfat sour cream
  • 1 tablespoon grated onion
  • 1 teaspoon fresh lemon juice
  • 0.25 teaspoon garlic powder
  • 1 (10 ounce) package frozen spinach - thawed, drained and chopped
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1 (2 ounce) bottle diced pimento peppers, drained
  • 1 (.4 ounce) packet dry vegetable soup mix
  • 3 tablespoons grated Parmesan cheese
Instructions:
  • Preheat the oven to 350°F (175°C) to create the perfect cooking environment.
  • Hollow out the center of a pumpernickel loaf. Cut the removed bread and the second loaf into chunks for dipping.
  • Position the sliced loaf on a medium baking sheet and bake in the preheated oven for 10 to 15 minutes, or until it reaches a dry and firm texture.
  • Combine cottage cheese, 1 cup Parmesan cheese, mayo, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers, and dry vegetable soup mix in a large bowl. Fill the hollowed out loaf with the mixture and sprinkle with 3 tablespoons of Parmesan cheese on top.
  • Bake in the preheated oven for 20 minutes or until bubbly and lightly browned. Toast the bread pieces until lightly golden.

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